Ingredients
3 c sugar
1 c Crisco oil
4 beaten eggs
1 16 oz can Libby’s pumpkin
1 t vanilla
2 t baking soda
3 1/2 c flour
1 tsp cinnemon
1 t nutmeg
1 1/2 t salt
2/3 c water
1/2 c chopped pecans
Preparation
Heat oven to 350 F. Grease and flour 4 16 oz coffee cans
Blend sugar and oil. Add eggs and mix well. Add pumpkin and vanilla and mix well.
Sift dry ingredients and add to pumpking mixture with water and mix well. Fold in nuts. Fill prepared pans 1/2 full. Bake for 55-60 minutes or until inserted knife comes out clean.
Cool in cans for 10 minutes before removing bread from pans.
